John Myers
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Colorful Mixed Spring Salad with Sweet and Sour Dressing
The perfect colorful mixed spring salad with sweet and sour dressing recipe with a picture and simple step-by-step instructions.
Main actor the dressing
- Very good olive oil
- Raspberry balsamic vinegar
- Maple syrup
- Grated apple
- Diced onion
- Lime zest
- Freshly squeezed orange juice
- Salt and pepper mixed
- Seasonal herbs
the salad
- Root salad
- Red baby chard
- Lamb’S lettuce
- Orange fillets
garnish
- Eggs (size L)
- Pepper and salt
- Chili Powder
The dressing
- All ingredients are placed in a tall container and mixed well with the whisk. Chill and let steep for 30 minutes.
- Wash and pluck the lettuce. I leave the leaves relatively large because these varieties are ideal. With lamb’s lettuce, however, care should be taken to ensure that the flower is completely free of earth and sand. The root salad must be cut off to the roots. Then it has to be brushed off well.
- When you have prepared the salad, fill it in a salad bowl and pour the dressing over it. Mix well and let it steep.
- Fry the eggs in a large pan with a little olive oil. Personally, I like it when the yolk stays soft and then mixes with the dressing. After frying, season the eggs and place on a platter. Self-service is now the order of the day.
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